Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Vellutata di ceci con tortellini a modo mio

Chickpea Soup with Tortellini, My Way

Name: Chickpea Soup with Tortellini, My Way
Total time: 4800 s
Yield: Serves 4 servings
Ingredients: For the broth; 2 carrots; 1 medium sweet onion; 2 celery stalks; 1 garlic clove; 1 sprig fresh rosemary, chopped; 1/2 tablespoon lard; 1 drizzle of olive oil; Red pepper flakes, to taste; Salt, to taste; 1.1 lbs fresh prosciutto tortellini (500 g); 1.1 lbs canned chickpeas, drained (500 g); 1/2 medium onion; Grated cheese to taste, such as Pecorino Romano or Parmesan

Cona Eduardo @Eduardo36

Chickpea soup with tortellini is a delicious alternative to traditional soups, offering a unique combination of flavors and textures. It's perfect for a warm, comforting winter meal or a tasty dinner.

Cona Eduardo @Eduardo36

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Ingredients

1 hour 20 minutes

Serves 4 servings

For the broth
2carrots
1medium sweet onion
2celery stalks
1garlic clove
1 sprigfresh rosemary, chopped
1/2 tablespoonlard
1drizzle of olive oil
Red pepper flakes, to taste
Salt, to taste
1.1 lbsfresh prosciutto tortellini (500 g)
1.1 lbscanned chickpeas, drained (500 g)
1/2medium onion
Grated cheese to taste, such as Pecorino Romano or Parmesan

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Steps

1 hour 20 minutes

1

Slice 1 carrot into rounds. Finely chop the other carrot, celery stalks, and half the onion.
2

In a pot, heat a drizzle of olive oil and 1/2 tablespoon lard. Add the finely chopped garlic, chopped rosemary, and red pepper flakes. Sauté, then add 5 or 6 cherry tomatoes, halved, and continue to sauté for a few minutes.
3

Add the chopped carrots, celery, and onion. Stir, cover the pot, and cook over medium-low heat for about 5 minutes.
4

Add water to cover the vegetables, cover the pot, and boil for about 30 minutes.
5

Strain the broth and return it to the pot. Add the chickpeas and carrot rounds, season with salt, cover, and bring to a boil. Let simmer for about 20 minutes over medium-low heat. Using a slotted spoon, remove about 3/4 of the chickpeas and carrots and place them in a blender. Add the remaining half onion and some broth, then blend until smooth. Meanwhile, cook the tortellini according to package instructions. Add the chickpea purée back to the pot, stir, and serve with a sprinkle of grated Pecorino Romano or Parmesan cheese.